Pumpkin Cream Cake- a scrumptious creamy cake that is the epitome of FALL!
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Fall is right around the corner and I seriously cannot wait for ALL THINGS PUMPKIN!! This Pumpkin Cream Cake recipe right here tastes like FALL ON A PLATE! And it is actually really simple to make, in my opinion.
I created this recipe and had people help me out with a name for it. Y’all are creative! I loved the Fall On A Plate but choose Pumpkin Cream Cake because was just perfect. But really, this tastes like a pumpkin pie will a creamy center!
I am happy to say this Pumpkin Cream Cake is gluten-free, low-carb, nut-free (unless you add it to the batter like I did), and sugar-free. This makes a beautiful Trim Healthy Mama Satisfying dessert that absolutely does NOT taste sugar-free at all! I also updated this recipe to included a Trim Healthy Mama Baking Blend version that I tested and have to say I LOVE just as much as I do the original… maybe more! If you have the THM Baking Blend, give that one a try!
**NOTE- I originally used coconut flour for this Pumpkin Cream Cake. Usually with coconut flour you would need to have several eggs to keep it from drying out. The canned pumpkin really keeps the coconut flour moist. No dryness going on here! I used a really fine organic coconut flour that I found at my local HEB. I’ve used it before in other recipes of mine.
I also want to note that I used my favorite sweetener… THM Gentle Sweet made by Trim Healthy Mama. This sweetener is a blend of erythritol, xylitol and stevia. You can also use straight Erythritol (Swerve) or Xylitol or even Monkfruit.
LOOK HOW AMAZING THIS LOOKS! Don’t take my word… make it! You will be so so happy you did! And just so you know… my husband absolutely LOVES this!
For the topping try this recipe… Pumpkin Fluff
Maybe try drizzling this 5 Minute Caramel Sauce over the top?!
PS. This works for Keto or Low Carb too.
Here are affiliate links to some of the items in this recipe you might want to purchase:
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Pumpkin Cream Cake
- Cook Time: 60
- Total Time: 1 hour
Description
A pumpkin cream cake that is packed full of the flavors of Fall. It is an S dessert if you follow THM!
Ingredients
- Cake Batter-
- 1– 15 oz can of pumpkin
- 1/2 cup of coconut flour or 1 cup of THM Baking Blend
- 1/2 cup of unsalted room temp butter (1 stick- if using salted butter skip the salt in the ingredients)
- 3 eggs
- 3/4 cup of THM Gentle Sweet (if using Pyure use about 1/2 cup, 1/3 cup of THM Super Sweet Blend, 1 cup for Monkfruit or Swerve )
- 1 tsp baking POWDER (not soda)
- 1 tsp vanilla
- 1 tsp salt (or less)
- 1 tsp pumpkin pie seasoning
- 1/2 tsp cinnamon
- 1/2 cup of walnuts (optional)
- Cream Cheese Filling-
- 1– 8 oz package of cream cheese
- 1/3 to 1/2 cup of THM Gentle Sweet depending on your sweet preference (or 3 tbsp. THM Super Sweet or Pyure try 1/3 cup or 3/4 to 1 cup of Monkfruit or Swerve)
- 1 egg
- 1 tsp vanilla
- 1/2 tsp pumpkin pie seasoning
- A sprinkle of salt
Instructions
- Mix all of the cake ingredients together well.
- In a separate bowl, mix the cream cheese mixture together well.
- Preheat oven to 350 degrees.
- Pour half of the cake batter into a well greased 9X5 loaf pan.
- Pour the cream cheese mixture on the cake batter.
- Smooth.
- Pour the rest of the cake batter on top of the cream cheese.
- Cover with foil and bake for 45 minutes and then remove foil and bake for 10 minutes more.
- If it needs to cook longer, cook 5 minutes longer at a time.
- This will have an almost pumpkin pie insides consistency!
- The cake will be golden brown on the edges.
- Allow to cool for 15 minutes if you want a firmer texture.
- If you want a gooey texture dive in after 5 minutes!
- Enjoy!
Nutrition
- Serving Size: 8
Sounds amazing! DO you think this could be a breakfast, too? Add a little flavored, sweetened NF Greek yogurt maybe for more protein. I have always enjoyed some great S desserts for breakfast – as long as I got enough protein. I don’t do it often but sometimes days just need to be turned upside down. 🙂 Thanks for keeping us on plan! Blessings Today – Di C.
Yes, actually my husband ate it for breakfast the next morning!! 🙂
Looks amazingly good! Any chance you have the carb count for this?:)
I don’t have a carb count right now but I can work on getting one and posting in the comments! 🙂
Made this for breakfast and it was amazing!! Don’t know if it’s just my oven tho, but it took over an hour and still wasn’t done. I think next time I’ll do it in a 9×9 pan instead. But YUM…. thank you for sharing!! I’ll be making this often! Shared on Facebook and on my blog page!
It took my oven 45 minutes so it might need to go longer in some ovens! 🙂 Thank you thank you!!!
Absolutely amazing!! One of my favorite desserts now! I just made it for a pie auction for my kid’s school! Easy and delicious!!!
It did take quite a bit longer to cook than the recipe called for, but worth the wait!
I had the same problem. It stayed in the oven for about 90 minutes before I finally took it out and it wasn’t quite done yet. Tasted GREAT and next time I’m definitely using the 9×9 pan! 🙂
Hmmm… I might need to update the oven time. I have a small oven. I don’t know if that can effect the outcome of the dish or not… 🙂
Seriously, I hope to meet you someday!! I love friends that love food/recipes like I do;-)
LOL, I love new friends and I LOVE FOOD!!! :))
What if I am using real sugar… How much do I use?
If using real sugar I would try 1 cup and if you need more go for 1.5 cups! 🙂 (I think I would use brown sugar though)
Thank you so much for providing a nut free recipe! I have a daughter with a life threatening nut allergy.
Yes! I am trying to do more nut-free baking to keep it nut allergy friendly! You are welcome!! 🙂
Any ideas for a dairy-free filling option?
I am working on this too!! 🙂
Curious if you have had a chance to create a dairy-free option? TIA
Going to work on it today!! 🙂 Really hope it turns out!! 🙂 I’ll post if it does!
I used Kite Hill dairy free cream cheese and Miyoko’s vegan butter, baked in a springform pan, and the pie like cake was AMAZING! I ABSOLUTELY love this and plan to make it a couple of times a month! The products I substituted with eliminated the dairy issue, but I purposefully used the nut products because I thought they might enhance the flavor. (I love pumpkin and walnuts, pecans, whatever) My next batch will probably be with Country Crock Avocado butter because it’s what I have. If I try a nut free, dairy free cream cheese, I will let you know how it turns out.
What is THM Blend? Where can I find it.
Also, have never used Coconut Flour. What is special about it? And can you use regular all purpose flour?
Yes you can use regular flour… I think 1 cup should be good. Coconut flour is a lower carb higher fiber flour but it is not interchangeable with regular flour… it’s super dense so you have to use more eggs and moister! THM Sweet Blend is a mixture of stevia & erythitol (sugar alcohol) so it won’t spike your blood sugar and expand your waist line! Haha… you can get it at http://www.trimhealthymama.com
Is this the Super Sweet blend or the Gentle Sweet?
Super Sweet but you can use Gentle Sweet… just triple or quadruple the amount!
I used Gentle Sweet. . .the exact amount you listed for “Sweet Blend” and it was perfect!
Oh cool!! Awesome!
Love this recipe so much! I need to try more of your recipes. I heard that they are all amazing 🙂 by the way I did the recipe exactly as you said. Only recipe I’ve ever tried successfully when using coconut flour. Many blessings
This is so yummy! I used Truvia and stuck with 1/3 cup and it is plenty sweet. It took a good hour and a half to bake and it still has a bread pudding type consistency…but I think it’s delicious! And very easy to make.
I think it might need to up my bake time or at least put it as an option! 🙂 Thank you so much!!
Just made this, it’s pretty darn good, thanks so much!!
YAY! So glad to hear that!!! 🙂
Sounds yummy. I have never heard of coconut flour and where to find it. Plan to make today with regular flour until I can get to HEB. Thank you for the regular flour exchange.
I hope that is the correct equivalent! If it seems too runny just add a tablespoon or more of regular flour at a time! 🙂
Just made this and we each are two big pieces now am overstuffed but this is the best cake yet, thanks . I don’t think it’s really high in carbs at all cause on thm don’t we not count carbs on non starchy stuff( pumpkin) and dairy?
haha!! Thank you for telling me!! 🙂 I need to figure out the carbs just for fun!! 🙂 But pumpkin is an FP, I believe!! 🙂
Hey there!
Is there a way to use fresh pumpkin instead of canned???
Thanks!
I think cooked pureed pumpkin would work just fine!! 🙂
Made just like your recipe. Has my 7 year old’s seal of approval. Yummy!
Love it when kids approve!!! 🙂 They are just honest! 🙂
This sounds like something I would love , have allergy too coconut . Any suggests for a different flour to be used ?
How do you think it would work in an 8X8 pan?
Absolutely!! 🙂
I’m getting ready to make this. I can’t wait to eat it. I’m craving something a little sweet today! 🙂
Hope you liked it!! 🙂
Do you think sweet potato could be substituted for the pumpkin? If so, what other changes would you make to the recipe? Would you still use pumpkin pie spice or maybe cinnamon?
Well, if you use sweet potato (depending on the amount) it will put you in crossover area but that’s not a bad thing! 🙂
I used thm sweet blend for first time in this. The cheesecake batter (3T) tastes very bitter before baking. Did I get this wrong? Dies it taste better after baking?
hmm… if you are new to it it might take a little getting use to. I have to add more salt to keep the bitterness away. I LOVE the Sweet Blend! But it is more concentrated and salt helps!! 🙂
Do you know the calorie count per slice? My husband is counting calories otherwise I wouldn’t care:)
Ugh, I don’t.. I need to figure it out. If I do I will leave this in the comments! Coconut flour has a lot of fiber so that’s a good thing! 🙂
I also wound up baking the cake for about an hour and a half total time. The consistency is still very, very moist, almost like a slightly doughy pumpkin pie. Bread pudding was mentioned in an earlier comment. Is this how the cake should be after it’s baked? It’s a great recipe and it tastes great! Thanks for sharing it!
I probably should have called this something different. It is more like the inside of a pumpkin pie… yes it sounds like it turned out perfectly! 🙂
On oven time…. I thought mine wasn’t done either, but I know my oven runs hot, so I just went with it. For me it came out almost like a pumpkin pie consistency- a little gooey and custardy. I have made it 3 more times since with the same consistency each time and it is awesome. I like it cold even better! I use less THM sweet blend (1/4 cup in pumpkin mixture and only a TBLS in the cream cheese mixture). I am actually making another one now! I have not found many desserts I like on THM, but this one has been a winner!
It really is more of a custard then a cake… I probably should have named it differently! I am soooo happy you like it!! 😀
I calculated the nutritional info made as listed minus the nuts. I also used fat free cream cheese since there is already a lot of fat in the ingredients. If you make it into 8 servings, each piece is 200 calories, 20 grams fat, 8 net carbs. I am eating it now and it is great. The only thing I would change is using the THM sweet blend. I am not a fan of it but am trying to use it up. I prefer xylitol, Truvia, or erythritol.
Oh cool thank you for that!! 🙂 You could probably stretch it to 10 servings… less carbs! Oh yeah, definitely use the sweetener you like! :))
This is AMAZING. I posted a link to this page on a cooking board (Cooking Light) and several people there made it and raved.
I’m making it again today or tomorrow, but this time, I will use an 9×9 type pan and sort of swirl the cream cheese through it. The original way makes a beautiful presentation!
Oh thank you thank you!! 🙂
Hi,
I don’t have any coconut flour. Can I use flax meal or almond meal instead? And if so, how much?
Hmmm.. you could use almond flour and flax. I am not 100% sure on the amounts but I would say 1 cup of almond & half of flax… that might work great!
I just made this last night and it’s super yummy! I too let it bake for a little over an hour and it still didn’t seem to be done. I think it’s very much the same texture/consistency of pumpkin pie so I’m fine with the way it turned out. I’m thinking you could put it into a pie crust (just the pumpkin part) and you’d be all set!
I really should have just named it differently. It is more like the inside of a pumpkin pie filling. You could put it in a pie crust for sure! 🙂
I, too, baked for close to 90 minutes and still had a wet doughy center…It was a bit too salty for my taste and a bit too sweet…I am going to try it again and adjust the salt and sweet blend and try a more shallow baking dish. I really like the dessert…it will become part of my “keepers” collection! 🙂
Thank you for letting me know!! 🙂
Ok. Have to try this!! I see whipped cream on the top of yours…what are you using to stay on plan?? Redi whip fat free?? Help a sister out! Thanks, I love your recipes!!
Redi Whip is fine or since this is an S make some homemade whipped cream!! YUM!!
I have a question can I use my pureed pumpkin instead of the canned?
Yes, that should work!! 🙂 Make sure you keep most of the water out of it! 🙂
i don’t suppose this recipe would make very good cupcakes because if the consistency? Or would it? If using straight stevia, how much to use?
I think my friend try it… but it does have more of a pumpkin pie consistency! Hmmm… using straight stevia I would start very small and taste it! I am not exactly sure on the amounts but I would start at half a tsp!
If I use my own pumpkin would it be 2 cups??
Yes, that should work! 🙂
Just wanted to post i ate a piece of this out of
my freezes and it was still so delicious!
YAY! I am wanting some of this today…
I put this receipe ( with your ingredients )into “my fitness pal” and the calorie count per serving…. is 231 with 8.5 carbs and 4.2 fiber…this is using 10 servings per dessert
Yes, you would subtract the fiber from the carbs to get the actual carb count… so it might be around 4 carbs a serving. 🙂 Thank you!
Do you know what the protein is
Thanks
Cream cheese and eggs!
Looking forward to trying this! It looks yummy!
love this recipe ! I even had a non thm person ask for the recipe when I made it
It doesn’t matter the time of year; I just LOVE pumpkin. Can’t wait to try this! I just started THM one week ago (I know, just a baby 🙂 ) and looking forward to learning more from your expertise!
I absolutely love this recipe! And it’s not terribly sweet, which is nice.
This was one of the first desserts I tried when starting THM. I love this dessert and so does all my non THM family. This is a must have for Thanksgiving 🙂
This looks so good! I can’t wait to try it!
Everyone loved this cake. I baked it in 9×9 square pan. It cooked in one hour. the pumpkin flavor was unbelievable. Thank you for all your recipes.
So I didn’t have pumpkin or cream cheese, but the recipe was so inspiring I had to go for it anyway. Subbed homemade applesauce for the pumpkin and just skipped the cream filling. Baking now in an 8×8, and if the batter is a testament, it is going to be delicious! Also, don’t have the thm approved sweeteners, so FYI for others experimenting: I used one dropperful of vanilla creme liquid stevia (i don’t like the taste or I’d use this only) and about 2 tablespoons of agave. I think the agave hides the stevia weirdness 😉
OH thank you!
Are you still looking for a name for this one? If so, I have a few suggestions since it definitely has more of a pumpkin pie taste and texture than a pumpkin cake taste and texture (like you mention in the description that I didn’t read before baking this ;)…How about Pumpkin Pie Slice (nod to our Aussie friends) or Pumpkin Pie Cake or Perfect Pumpkin Pie Cake? Pumpkin Pie Loaf? Pumpkin Pie Cream Loaf? Just some ideas…..Thanks for another yummy recipe!
Haha thank you! It does remind me of the insides of a pumpkin pie… I don’t think I’ll be able to change the name now but you are dead on!
Want to try this with Gentle Sweet. Any ideas on how much?
I would do about 2/3 of a cup! 🙂
Worked in bundt pan sprayed with coconut oil, pretty too.
YAY!!! 🙂
Could you use THM Baking blend in place of the coconut flour?
I have not tried this yet… I’m sure it could be done but you would need about twice as much as the coconut flour. 🙂
I just made this after seeing this on the trim healthy mama Facebook page. It is delicious! I will definitely be making this for thanksgiving next week!
Awesomeness!
Mrs Criddle you’ve done it again! Fantastic dessert just in time to make Thanksgiving a THM triumph! My love of pumpkin pie is almost equaled by my love of cheesecake…you have successfully managed to combine both into a delightful dessert! Thank you!
I’m so happy to hear this!! 🙂
Thank you! So exited to make this. Do you mean thm super sweet mix or gentle sweet mix. Thank u!
It’s the Super Sweet but you can use Gentle Sweet too! Just quadruple the Gentle Sweet!!
How would you adjust coming times if skipping the cream cheese filling?I need a DF option. Thanks!
Hmmm… i’d cut it down by 5-10 minutes.
I didn’t look through all the questions…so sorry if this is a duplicate.
How much THM baking blend would you suggestion as a sub for coconut flour? I’m thinking I remember something about coconut flour is more absorbent. Thanks
I think I would go with about 1 cup of Baking Blend!
I am anxious to try this—just need some clarification.
Is that Super Sweet or Gentle Sweet in this recipe?
It’s the Super Sweet blend but I use the Gentle Sweet now! You would want to quadruple the amount.
Do you know what spices are in the pumpkin pie seasoning? ( we don’t get it here in New Zealand)
You would want cloves, ginger, allspice, cinnamon and nutmeg! 🙂
I just made these as muffins and all I can say is THANK YOU!!!!!!!!!!
YAY!!!
Just wanted you to know that this is the first dessert my husband has enjoyed. Because some said it was like pumpkin pie in texture, I added a half cup of flax flour. We love pumpkin bread but not pumpkin pie. Also, I did not spread the second layer but just dropped spoon fulls across the top. And, I baked it in my cheesecake pan. Oh my! It was like a really moist pumpkin bread. I am really tempted to mix it all together with a little more flax and see if it comes out like bread. Thank you for the recipe!
I’m so happy to hear this!!! 🙂
Oh my so yummy!!!!! I used gentle sweet 2/3 cup in cake batter and added pecan nuts and added 1/3 cup of gentle sweet in creme batter. I will be making this again and again.
Perfect!!! Thank you!
This recipe…THIS recipe! DA BOMB!!!!
Soooooo good!!!! Thank you.
I baked mine for an extra 30 minutes in 8×8 square pan.
YAY!! So happy to hear this!!
Should leftovers be stored in the fridge? Or on the counter? To serve the next day should it be reheated?
I store it in the fridge. 🙂
Made this for Thanksgiving yesterday and it was perfect. Thanks very much for the recipe!
Can this pumpkin dessert be frozen?
I believe people have told me they have frozen it!
How do I print the recipe?
There should be a print version on the desktop and on the mobile… it should show little icons on the mobile part.
What if i made it in a springform pan? would that work? would the cooking time be affected? I have an 8.7, 9.5 and 10.2 pan, which should i use?
Thanks! looking forward to making this today for thanksgiving.
Hmmm… I think that might work!! If you used the biggest pan… it shouldn’t have to bake as long.
Do you use pure pumpkin in a can? Or pumpkin pie filling?
I used canned pure pumpkin.
Am I reading right that you say a 9×5 loaf pan? We don’t have one!
You can do the 8X8 too!! I think it might not need to bake as long… but watch it!
Thanks! I made it in a 9×13 and turned them into drier bars for a multi-family cookout. They were so tasty I made them again for the THMers to have a “pumpkin pie” something on Thanksgiving!!
AWESOME!!!
Can this be doubled and baked in a large bundt pan or a 9×13 pan.
I believe it could!!
Just made this, and it is truly delish! Cook time was 65min. Not really sure how to tell when it was done, but the toothpick was clean when I inserted it. It does have a little bit more of a bread pudding consistency. Before baking, I chopped about 1/2C pecans, sprinkled them over the top with some brown sugar sweetner. Oh my, was this ever yummy – I think it will be my new go-to Thanksgiving pumpkin pie replacement!
I love this recipe. I bake mine in an 8×8 pan for 50 min. This is like a crustless pumpkin pie. It will be very moist and not like a regular cake.
This was wonderful! I think pumpkin is year round. Lol! Next time (which will be very soon) I’ll do the loaf pan like you instructed. Thank you!
Delicious! But I agree with some of the commenters, it took 90-100 minutes in my oven! 🙂
Hey 🙂
I made this cake today. It is super yummy, it did take 90+ minutes in a loaf pan for me. I assume if you used a bigger pan it wouldn’t need to cook quite as long. I am wondering if I added more coconut flour if the pumpkin cake part would be sturdier or would it compromise the recipe?
I think it might compromise the recipe… yes, if you used a bigger pan you wouldn’t need to bake so long.
Has anyone mixed this up and then stored in fridge overnight unbaked? I ran out of time to bake it tonight. Any tips greatly appreciated!
Delicious. I forgot to mix in walnuts so I sprinkled a little bit on top. I baked in an 8×8 pan and it was done in 55 minutes. Printing this one out for the future
Does this actually come out of the pan in a loaf or do you serve it out of the pan? Trying to decide if it would be good for a celebration with treats and work on a platter or not.
I just scoop it out with a straight spatula.